Showing posts with label Bajra Flour. Show all posts
Showing posts with label Bajra Flour. Show all posts

T - Thalipeeth



BM #92 Day 20 -

 Starting the last week of this series with the letter T for Thalipeeth. Thalipeeth is a traditional Maharashtrian flatbread with a unique blend of grains.

 The recipe calls for 6 kinds of whole grains and legumes. I am able to source them but have no means of milling them. So I asked for alternatives and was told the flours can work well but they need to be dry roasted to get a near close taste of the traditional Bhajaniche Thalipeeth. Bhajaniche means roasted.

 The resultant flatbread felt like the Sarvapindi which we make with just rice flour, just that the earthy flavors of jowar and bajra were dominant in this thalipeeth.

 Recipe Source Shalaka
Ingredients - 
For the traditional Bhajaniche thalipeeth -
Wheat Grains 1 cup
Rice 1 cup
Jowar 2 cups
Bajra 2 cups
Chana Dal 1/4 cup
Urad Dal 1/4 cup
Coriander seeds 1/4 cup
I used the following  - 
Wheat Flour 1/4 cup
Rice Flour 1/4 cup
Jowar Flour 1/2 cup
Bajra Flour 1/2 cup
Besan 1 Tbsp
Urad Flour 1 Tbsp
Coriander Powder 1 Tbsp
Other Ingredients - 
Salt, Chili Powder, Hing, Turmeric as needed
Onions finely chopped 1/4 cup
Coriander leaves finely chopped 2 Tbsp
Oil 2 tsp + more to shallow fry

Method Of Preparation -
Traditionally all the ingredients for the Bhajani are dry roasted and milled.

 Alternatively the flours can be dry roasted and used for the thalipeeth.

 In a mixing bowl, add the dry roasted flours, mix in salt, chili powder, hing and turmeric as needed.

 Add oil and mix well until it resembles bread crumbs. Add in finely chopped onions and coriander leaves.

 Add warm water to knead a soft dough.

 Make about 7-8 equal portions of the dough and roll them into thin discs between greased sheets of plastic. The dough can be patted down on a greased sheet to about 4 inches in diameter.

 Make a small perforation in the middle of the disc before gently transferring it onto the hot griddle.

 Spray oil in the perforation and around the disc, cover and allow it to cook. When the steam starts to sizzle, remove the cover and flip the thalipeeth. Allow it to cook the other side as well.

 Remove and continue with the rest of the dough.

 Serve warm with just butter, or yogurt or any pickle.


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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92




Preparation Time 30 minutes
Makes 7-8

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Posted by Harini R on Monday, September 24, 2018
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Bajra Dhokla


Bajra Dhokla

 BM #68 Day 21 - 

 When I was running down the list for Bajra recipes, I had a dhokla in mind and I googled for it thinking I wouldn't find it :). But our very own Priya Suresh had it in her space and made my job easier.

 I have almost made it to the T and it came out very good. Folks at home lovbe dhoklas and this was not any exception.

 Recipe Source here
Ingredients - 

 Bajra Flour 1/2 cup
Gram Flour / Besan / Senagapindi 1/2 cup
Yogurt beaten 1 cup
Ginger-green chili paste 1 tsp (or as needed)
Salt, Sugar and Lime juice 1 tsp each or  as needed
Eno fruit Salt 1 tsp
Seasoning (Oil 1 Tbsp, Mustard Seeds 1/2 tsp, Sesame seeds 1 tsp, Cumin seeds 1/2 tsp, Asafotida  pinch)
Coriander leaves, Shredded coconut and/or Grated Carrot for garnish
Bajra Dhokla

 Method Of Preparation -
In a bowl, whisk the yogurt, add in the ginger-green chili paste, salt, sugar and lime juice.

 Sieve the bajra flour and besan. Slowly transfer the flours into the yogurt mixture. Mix well until there are no lumps. it should result in a thick batter.

 Just before steaming, add the ENO fruit salt, mix gently and pour into a greased steamer plate. [ I poured into 2 steamer plates and hence I got thinner dhoklas.]

Steam for 20 minutes.

While the steamer is cooling down, heat oil in a small pan, add mustard seeds, sesame seeds, cumin seeds and asafoetida.  

After the mustard seeds crackle, pour about 2-3 tablespoons of water in the seasoning and pour on to the steamed dhoklas. 

 Slice it according to requirement and serve with chutney of your choice. I served with Green Chutney.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68




 Preparation Time 5 min Prep work + 20 Steaming time
Serves 3-4

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Posted by Harini R on Saturday, September 24, 2016
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Bajra Vada


Bajra Vada

BM #68 Day 17 -

 This is the third recipe in this millet series that is a deep fried one. 3 out of 17 is not bad at all. Though I would love to keep the number lower :). But after we tasted these all my regrets were wiped out. The amazing flavor of these vadas made it worth my time, effort and calories!
Bajra Vada

 Recipe Inspiration various websites
Ingredients - 

 Bajra Flour 1 cup
Wheat Flour 1/4 cup
Ginger-Garlic Paste 1 tsp
Green Chili Paste as needed
Ajwain 1/4 tsp
Sesame Seeds 2 Tbsp
Coriander leaves, finely chopped 3 Tbsp
Salt 1 tsp
Turmeric 1/4 tsp
Sugar 1 tsp
Red Chili Powder 1/4 tsp
Garam Masala 1/2 tsp
Yogurt 1/4 cup
Hot Oil 1 Tbsp
Oil to Deep fry
Bajra Vada

 Method Of Preparation -

 Mix all the ingredients except oil in a mixing bowl. Rub in the wet ingredients (yogurt and hot oil).

 Add as little water as needed to knead into a stiff dough.

 Cover and set aside for at least 30 minutes.

 Heat oil in a kadai/wok.

 Pinch small lime sized portions of the dough. Flatten into 1/8 inch discs about 2 inches in diameter (the size of a typical masala vada).

 Gently slide as many vadas as the kadai can comfortably hold without crowding. Fry on low to medium heat until both the sides are evenly browned.

 Remove onto kitchen paper towels to absorb excess oil.

 Repeat until the dough is used up.

 Serve warm with salad and chutney of your choice.








 Preparation Time 10 minutes to knead the dough + 25 minutes to fry
Makes 15 vadas

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Posted by Harini R on Tuesday, September 20, 2016
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Bajra Methi Puri


Bajra Methi Puri

 BM #68 Day 13 - 

 If you regularly follow this space, you might have noticed that we, BMers, a group of bloggers are doing a month long blogging bound by certain themes and rules. And we hit the half way mark today. 

 It has been a fantastic journey so far and hope it will be just as interesting through the last post of this marathon.

For today, check out a relatively healthy brunch for a lazy weekend!!

 Recipe Inspiration from various sources on the web
Ingredients - 

 Bajra flour 1 cup
Wheat Flour 1/2 cup
Methi leaves chopped 1/2 cup
Ginger-Garlic Paste 1 tsp
Dhania Powder 1 tsp
Amchur Powder 1/2 tsp
Salt, Red Chili Powder and Turmeric as needed
Oil to Deep Fry
Bajra Methi Puri

 Method Of Preparation -
In a mixing bowl, add all the ingredients except the oil and add warm water to make a stiff dough.

 Set the dough aside for a few minutes.

 Divide the dough into 15 portions or a small lime sized portion each. On a greased sheet flatten them into slightly thick discs.

 Heat oil and gently slide these flattened discs one by one. Use a slotted ladle to fry them on both sides until they puff out. Drain the excess oil from those puris onto kitchen paper towels.

 Serve them warm with a sabji of your choice.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68




Preparation Time 45 min
Makes 15

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Posted by Harini R on Thursday, September 15, 2016
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Bajra Methi Muthiya


Bajra Methi Muthiya

 BM #68 Day 9 -

 I occasionally get bajra khakhra from the Indian store and I used to wonder what else can be made with bajra. My search on google yielded so many ideas, that it was overwhelming. I chose a few ideas for this theme and tucked away a few more to try later.

 One such find is this version of muthiya. It was a very filling and yummy snack to munch with our evening tea. 

 In the pictures, you see the grated carrot which was my little one's idea as she has just developed a 'craze' to grating the carrot herself :). It is a win-win at home as I found that the grated carrot gets eaten faster than the sliced ones. So it goes as a topping on everything she eats. Can't say no to that, can I ?
Bajra Methi Muthiya

 Recipe Source here
Ingredients - 

 Bajra Flour 1 cup
Wheat Flour 1/4 cup
Besan 1/4 cup
Salt, Red Chili Powder, Sugar as needed
Green Chili-Ginger  paste as needed
Yogurt as needed to make a stiff dough
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Cumin seeds 1/2 tsp)
Coriander leaves and fresh grated coconut for garnish (oops forgot to garnish it!!)

 * I would add a little tamarind extract the next time
Bajra Methi Muthiya

 Method Of Preparation -
In a mixing bowl, add the flours, spices and knead a stiff dough adding as much yogurt as needed.

 Make cylindrical rolls of manageable size and steam them for 15 minutes.

 Upon cooling, dice them into 1/2 inch slices and set aside.

 In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop, toss in the sliced muthiya pieces and saute until golden brown.

 Serve with a chutney of your choice.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68




 Preparation Time 40 minutes
Serves 4

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Posted by Harini R on Saturday, September 10, 2016
15 comments
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Bajra Uthappam


Bajra Uthappam

 BM #68 Day 5 - 

 If you are following my journey with millets this month, you might have observed that I have covered 4 different millets (Bajra, Ragi, Jowar and Little Millet) in a row. I hope to continue this pattern but one can never say, right?
The past 4 posts were..

For today I have explored this version of uthappam with Bajra flour. I had some leftover Idli batter and thought it might not be sufficient for all of us and so added about 3/4 cup of bajra flour and masked it with the veggies and spices. It was barely noticeable and was quite enjoyable.

 Ingredients - 
Idli Batter 1 1/2 cups
Bajra Flour 3/4 cup
Yogurt 1/2 cup + water as needed
Salt, Green Chili + Ginger paste as needed
Onion, Tomato chopped as needed
Carrot Shredded  as needed
Cumin Seeds 1 tsp
Asafotida 2 pinches
Coriander leaves chopped 2 Tbsp
Oil as needed to cook the uthappam

 Method Of Preparation -
In a mixing bowl add all the ingredients except the oil and adjust the consistency by adding water.

 Heat the griddle, and pour a ladle full of batter and spread it around in a circular movement. Spray oil to the edges.

 Let it cook until the edges lift off easily. Flip it and cook the other side as well. Remove and continue with the rest of the batter.

 Serve it with any chutney of your choice.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68




 Preparation Time 30 min
Makes 8-10

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Posted by Harini R on Tuesday, September 6, 2016
16 comments
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Bajra Aloo Roti


Bajra Aloo Roti

 BM #68 Day 1 - 

 The much awaited 'Cooking Carnival' is here for the month of September. This is an event which many of my BM friends will be participating in. We were given a choice to pick an ingredient or a category for a whole month or one a week.

 Since I had in mind that I should work on Millets sometime, I found this to be a perfect platform to showcase my experiments with millets. Initially I thought I would divide the whole series into 5 blocks allotting each type of millet for a block. But it didn't sound practical. So I will be randomly posting recipes made with different kinds of millets. I have access to Jowar, Bajra, Ragi, Little Millet and Foxtail Millet. 

 These millets were widely used in rural areas a few decades back. Only recently they have come into urban households as the awareness of the nutritional value of these millets have gathered prominence. 

  I start this carnival with this humble roti from a typical rural household! 
Bajra Aloo Roti

 Recipe Inspiration from various websites
Ingredients - 

 Bajra Flour 1 1/2 cups
Whole Wheat Flour 1/2 cup + more for dusting
Potatoes, peeled, boiled and mashed 3/4 cup
Salt, Turmeric, Ginger-Garlic-Green Chili Paste as needed
Ajwain / Vaamu 1/2 tsp
Yogurt 1/4 cup
Garam Masala 1/2 tsp
Oil 1 tsp + more for shallow frying
Bajra Aloo Roti

 Method Of Preparation -
In a mixing bowl, add the flours, mashed potatoes, spices, ajwain, yogurt, garam masala and oil. Knead adding more water as much as needed (I added about 3 tablespoons of water)

Make sure the dough is not too soft.

Pinch lime/lemon sized portions of the dough and roll out thick rotis.

Heat a griddle, and cook the rotis on both sides spraying as much oil/ghee as needed. Remove onto a hot box or air tight container layered with paper towels to absorb excess moisture.

Continue with the rest of the dough.

 Serve with yogurt or Pickle.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68. 




Preparation Time 30 min
Makes 10-12

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Posted by Harini R on Thursday, September 1, 2016
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Masala Bajra Roti



Week 3 Day 2 of BM #57 -

 We all like the Rice Flour Roti or Sarvapindi which I used to make quite often. But after realizing that I could use Jowar Flour instead of the rice flour to make it healthier, I tried Bajra flour as well. They come out just as well. 

Ingredients - 

 Bajra Flour 1 3/4 cup
Rice Flour 1/4 cup
Sesame seeds 2 Tbsp
Onion finely chopped 1/2 cup
Coriander leaves finely chopped 2 Tbsp
Salt as needed
Green chillies / Red Chilli Powder as needed (I also added jalapeno for the adults)
Oil 2-3 Tbsp or as needed

Method Of Preparation -
In a mixing bowl, add the flours, sesame seeds, salt, green chillies or red chilli powder, onion, coriander leaves. 

 Sprinkle water and knead into a stiff dough.

 Pinch some dough [depending on how big the pancake (rotte) is desired] and pat the dough with your fingers on a cold griddle/tawa so the dough is spread out like a thin pancake. 

 Make a few depressions on the pancake and place it on medium heat.  Drizzle oil as needed. 

 Let it cook for about 5 min or until a reddish hue appears on the underside of the pancake. 

 Flip on to the other side and let it cook for a couple minutes.

 Remove from fire and let it cool. The cooler it gets, the crispier it gets provided it is left uncovered away from moisture!

 Continue with making the pancakes with the rest of the dough. To speed up the process, I used 3 different griddles and made the pancakes. 
Also note that the griddle should be cool enough to enable you to pat the dough with your fingers.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57. 

 Also sending this to Kalyani who is hosting this month's edition of Srivalli's Kid's Delight under the theme, 'Cooking with Whole Grains'

 Preparation Time 30 min
Makes 8-10

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Posted by Harini R on Sunday, October 18, 2015
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Sajja Rotte ~ Bajre Ki Roti


Sajja Rotte ~ Bajre Ki Roti

 Continuing with the Millets theme for Day3, Week 2 of BM #42, here is another millet which is easy to incorporate in our diet. This time the milet is in the form of a flour!! 

 Bajre Ki Roti is a classic Rajasthani staple. It is typically eaten with garlic powder, onion and green chillies. In many households, I understand that a little wheat flour is added as a binding agent. Please keep in mind that Bajra is a gluten free flour. So to counter that my MIL gave me a neat tip so as to make this a gluten free roti.

 She says that by mixing the flour with boiling hot water and letting it cook in the steam makes it a more pliable and easy to handle. She make Jowar Roti (Jonna Rotte) also in the same way. She was very pleased when I told her about my success with these rotis!
Sajja Rotte ~ Bajre Ki Roti

 Ingredients - 

 Bajra Flour 1 cup
Water 1 cup
Salt 1/4 tsp (or to taste)
Oil less than 1/2 tsp
Sajja Rotte ~ Bajre Ki Roti

 Method Of Preparation -
In a pan, boil water. After it comes to a rolling boil, pour the flour and switch off the stove.

 Briskly mix the flour with a ladle, cover and let it cool. This is very important as the flour needs to get steamed. 

 After about 15 minutes, pinch small portions of the dough and knead between your palms. (I made 8 portions of the dough).

 Take each portion of the dough and press it between two greased plastic sheets to form a 3-4 inch circle. (My MIL uses a puri press or a tortilla press for this).

 Note that the oil used in this preparation is only to grease the plastic sheets which I should say is negligible

 Transfer the pressed circle onto a heated griddle. Cook until small bubbles appear, flip and cook the underside by slowly applying pressure on the sides using a clean kitchen towel.

 This will make the roti puff out . Remove and store in a hot pack. Continue making the rest of the rotis.

 Serve with an accompaniment of your choice. We like to eat this with any leafy vegetable dal.

Preparation Time 35 min
Makes 8 (3 inch rotis)

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Posted by Harini R on Saturday, July 12, 2014
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Multi Grain Roti - BM#4


One evening, when I looked at the contents of my pantry, I found so many flours which have not been used very often. When I was searching for recipes using these flours, my cousin who has a diabetic at home, suggested that I make rotis with all the mixed flours which she apparently makes at home. Thats when I decided to give it a shot. I observed that these rotis were soft when warm but they were not so great for the next day. Also because of the presence of so many flours, we were full very soon and a good meal for a diabetic for sure!! Feel free to add or remove any flour(s) for a different taste and texture. I think limiting the number of flours to 3-4 varieties would be a good balance.


Multi Grain Roti


Ingredients - 



1 cup = 250 ml
Calories
Protein
Fiber
Carbohydrate
Wheat Flour
440
12
3
78
Ragi Flour
51.25
1.125
0.5875
10
Barley Flour
63.875
1.9425
1.8625
13.75
Amaranth Flour
45
1.5
0.75
7.5
Bajra Flour
90.625
2.5
1.875
18.75
Jowar Flour
60
2
1.5
12.5
Besan
44.5
2.575
1.2375
6.65
Soy Flour
46
3.5
1
3.5
Flax Seed Powder
55
28
8
28
Total (12 rotis)
896.25
55.1425
19.8125
178.65
Each Roti
74.69
4.60
1.65
14.89
*Approximate values


Kasoori Methi 1 Tbsp
Salt to taste
Water as needed to knead a stiff dough

Method Of Preparation - 


In a mixing bowl, add all the ingredients and knead well adding warm water as needed to knead a stiff dough. 

Cover the dough for about 10-15 min.

Make about 12 equal portions of the dough, roll out rotis. Generously use flour for dusting while rolling out the rotis. 

On a hot tawa, gently place the roti after dusting off the extra four. After small bubbles appear, flip on to the other side and after a few seconds, I put it on a perforated phulka stand and put it on the flame. The roti then puffs out (if properly rolled out!) like a ball. Then remove it from the phulka stand and store it in an insulated container. Continue for the rest of the dough.
Multi Grain Roti

If the phulka stand is not available, the roti can be puffed by gently pressing with a clean kitchen towel on the sides of the roti too. Or if you have a gas stove, then it can be directly puffed on the flame (but have to be cautious).

Serve warm with any curry and enjoy ! 


List of Marathoners - 
Diabetes Diet/Management: Srivalli, Champa, Me, PJ
Kid Friendly Recipes: Kalyani, Shylaja, Veena
Seven Days of Soup:Usha, Sowmya
30 Minutes Meals: Priya Suresh 
Seven days of Cakes:  Anusha


If you have missed any of the previous days of the current edition of Blogging Marathon here they are -
 Day 1 - Diabetes and Diet
 Day 2 - Diabetes and Fenugreek
 Day 3- Vegetarian Chilli 




Preparation Time 35 min 
Makes 12

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Posted by Harini on Thursday, April 7, 2011
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